This Buffalo Chicken Chili is bold, spicy, creamy, and comforting—basically everything I want when it’s chilly outside.
It comes together easily in the slow cooker, which means you can toss it in and walk away. It’s loaded with tender shredded chicken, beans, corn, and that signature buffalo flavor that keeps you coming back for more.
I make this every fall and winter—it’s one of those no-fail, cozy meals I crave when I want to impress people with almost no effort.
Why I Love This Recipe
This recipe hits every craving—it’s spicy, creamy, filling, and easy.
- It’s a dump-and-go slow cooker meal
- It uses pantry staples
- It makes a lot—perfect for sharing or meal prepping
- You can adjust the heat level
- Tastes even better the next day
The first time I made this, I had friends over for game day. I wanted something that felt like wings but heartier. Everyone went wild for it. I’ve made it for parties, potlucks, and just regular weeknights since. Every single time, someone asks for the recipe.
Servings and Cook Time
- Servings: 6
- Cook Time: 4 hours on high or 6–8 hours on low
Macros (Per Serving, Approximate)
- Calories: 360
- Protein: 30g
- Carbs: 22g
- Fat: 18g
- Fiber: 6g
Why This Recipe Works (Quick Science)
The slow cooking method helps the chicken become ultra-tender so it shreds perfectly and absorbs all the buffalo sauce flavor. The beans and corn release just enough starch to help thicken the chili slightly, while the cream cheese stirred in at the end makes everything velvety without needing a roux.
Common Mistakes
- Using frozen chicken: Always use thawed chicken for food safety in slow cookers
- Adding dairy too early: Cream cheese should be added at the end to avoid curdling
- Not shredding the chicken finely: Big chunks don’t soak up as much flavor
- Not draining the beans or corn: Adds too much liquid and can water it down
What You’ll Need
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup buffalo wing sauce (like Frank’s RedHot)
- 1/2 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (8 oz) block cream cheese, cubed
- Optional toppings: blue cheese crumbles, sour cream, chopped green onions
Pro Tips
- Use full-fat cream cheese—it melts smoother
- Shred the chicken right in the pot using two forks
- Want it spicier? Add a few dashes of hot sauce when serving
- If it’s too spicy, stir in more cream cheese or sour cream
- Stir well after adding cream cheese to get it nice and creamy
Tools Required
- 6-quart slow cooker
- Can opener
- Measuring cups and spoons
- Mixing spoon
- Knife and cutting board
- Two forks (for shredding)
Substitutions and Variations
- Protein: Swap chicken for ground turkey (brown it first)
- Beans: Use black beans or pinto instead of white beans
- Cream cheese: Use Greek yogurt or sour cream at the end
- Buffalo sauce: Try a mild version for less heat
- Add-ins: Stir in spinach or chopped celery for extra veggies
Make Ahead Tips
- Prep everything the night before (except cream cheese) and store in the fridge
- In the morning, dump everything in the slow cooker and turn it on
- It reheats beautifully, so make a day ahead for even more flavor
How to Make Buffalo Chicken Chili
Step 1: Layer ingredients in the slow cooker
Place 1.5 lbs raw boneless, skinless chicken breasts at the bottom of the slow cooker. Top with 1 (15 oz) can drained white beans, 1 (15 oz) can drained corn, 1 (14.5 oz) can diced tomatoes with juices, 1/2 cup buffalo wing sauce, and 1/2 cup chicken broth. Sprinkle in 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Slow cook
Cover and cook on low for 6–8 hours or high for 4 hours, until the chicken is fully cooked and easy to shred.
Step 3: Shred the chicken then add chicken back
Remove the chicken breasts from the slow cooker and place them on a plate. Use two forks to shred the chicken finely. Return the shredded chicken to the slow cooker.
Step 4: Add chicken back and cream cheese
Add 8 oz cubed cream cheese on top. Cover and cook on high for another 10–15 minutes until the cream cheese softens.
Step 5: Stir well and serve
Stir the cream cheese into the chili until it’s fully melted and the chili looks creamy and smooth. Ladle into bowls and add your favorite toppings like sour cream, chopped green onions, and blue cheese crumbles.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove over low heat. You can also freeze it for up to 3 months—just skip the cream cheese and add it fresh when reheating.
Conclusion
This Slow Cooker Buffalo Chicken Chili is everything I love in one bowl—flavor-packed, filling, and just the right amount of spicy. It’s a total crowd-pleaser whether you’re making it for dinner or a game-day spread. Give it a try and let me know how it turns out! I’d love to hear your tweaks and tips in the comments.